Benihana hibachi chicken with mushrooms recipes - Main course

Author: Rebecca Rodriguez  

Enjoy Benihana Hibachi Chicken - Chicken Breasts and Mushrooms Grilled with Sesame Seeds - at home tonight. Our Benihana Hibachi Chicken Recipe tastes just like you get at the restaurant - because it is from the restaurant.

Benihana Hibachi Chicken Recipe

Benihana Hibachi Chicken Recipe
Enjoy Benihana Hibachi Chicken - Chicken Breasts and Mushrooms Grilled with Sesame Seeds - at home tonight. Our Benihana Hibachi Chicken Recipe tastes just like you get at the restaurant - because it is from the restaurant.
Provided by: Mark
Yields: 0 servings
Number of ingredients: 7
  • 2 teaspoons Soybean Oil
  • 10 ounces skinned (boneless Chicken Breasts)
  • 4 - 6 Mushrooms (sliced)
  • 2 teaspoons Soy Sauce
  • 1 teaspoon freshly squeezed Lemon Juice
  • 1 teaspoon Sesame Seeds
  • Salt and freshly ground Black Pepper (to taste)
How to cook:
  1. Cut chicken breast into bite-size pieces. Sprinkle with salt and pepper, to taste.
  2. Add oil to non-stick skillet.
  3. Place skillet on medium heat and allow oil to get hot before adding chicken.
  4. Carefully add chicken pieces. Cook for 8 minutes or until chicken is white in appearance and firm to the touch.
  5. Sprinkle with lemon juice and sesame seeds.
  6. Add mushroom slices. Cook 2 - 3 minutes more.
  7. Remove all from heat and serve hot with Benihana Cream Sauce (See notes below for a link to the recipe for Benihana Cream Sauce)
Notes: Benihana Hibachi Chicken, Heat peanut oil in a separate large skillet on medium-high heat, add the scrambled egg, and cook for 20-30 seconds. Add the garlic and green onions …

Benihana Teriyaki Chicken Recipe (Hibachi At Home)

Learn how to make Benihana 's teriyaki chicken using the exact ingredients that use at all Benihana restaurants! If you're a fan of hibachi and teppanyaki rec

Benihana Hibachi Chicken

Benihana Hibachi Chicken
This delicious Benihana hibachi chicken recipe tastes just like the famous restaurant dish, packed full of savory flavors.
Provided by: Stephanie Keeping
Total time: 45 minutes
Cook time: 15 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 22
  • 2 pounds boneless skinless chicken breasts, (cubed into 1 to 2-inch bite-size pieces)
  • 2 tablespoons peanut oil
  • ¼ cup low-sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh garlic, (grated)
  • 1 tablespoon fresh ginger, (grated)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon peanut oil
  • 2 cups mushrooms, (quartered (baby bella or button mushrooms))
  • 2 cups zucchini, (sliced into half circles)
  • 1½ cups yellow onion, (sliced)
  • 1 cup fresh carrots, (cut into half circles)
  • 3 cups cooked jasmine rice, (cooked and cooled according to package directions)
  • ¼ cup peanut oil
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon fresh garlic, (grated)
  • 1 egg, (scrambled)
  • ¼ cup green onions, (chopped)
  • 2 tablespoons green onions, (chopped (for garnish))
  • Sweet and Spicy Yum Yum sauce, (I used Bibibop Asian Grill Brand)
  • Calories: 773 kcal
  • Carbohydrate: 59 g
  • Protein: 58 g
  • Fat: 33 g
  • Saturated Fat: 6 g
  • Trans Fat: 1 g
  • Cholesterol: 186 mg
  • Sodium: 1570 mg
  • Fiber: 4 g
  • Sugar: 14 g
  • Unsaturated Fat: 24 g
  • Serving Size: 1 serving
How to cook:
  1. In a small mixing bowl, stir together the ingredients for the sauce of the hibachi chicken. Combine the soy sauce, hoisin sauce, grated garlic, grated ginger, sesame oil, granulated sugar, and rice wine vinegar.
  2. Place the cubed boneless skinless chicken breasts into a large mixing bowl, pour the sauce over the chicken pieces and stir together to coat all the chicken.
  3. To cook the chicken, you will use a very large, heavy-duty skillet on high heat, and add the 2 tablespoons peanut oil. Once the oil gets hot, add the chicken and sauce in a single layer. Do not move the chicken pieces for at least 2 to 3 minutes to allow the chicken to start to caramelize. Continue to cook the chicken, stirring occasionally, for another 3 to 4 minutes or until cooked through.
  4. Transfer the cooked chicken, using a slotted spoon or fish spatula, to a large plate and set aside while you make the rest of the recipe.
  5. If you have more than 1 to 2 tablespoons of liquid remaining in your skillet after you remove the cooked chicken, you will want to remove the excess liquid before adding the vegetables to sauté.
  6. Turn the heat down to medium-high and add the 1 tablespoon peanut oil to the hot skillet that the chicken was just cooked in and removed from, then add the carrots and onions and cook for 2 to 3 minutes before adding the mushrooms and zucchini to the skillet. Continue to sauté for an additional 3 to 5 minutes or until the vegetables are cooked to a crisp-tender texture. Make sure to stir the vegetables occasionally to prevent burning.
  7. Transfer the cooked vegetables to a large plate and set them aside.
  8. To cook the fried rice, add the ¼ cup peanut oil into a separate large skillet on medium-high heat. When the oil is hot, add the scrambled egg to the hot skillet and cook the egg for 20 to 30 seconds before adding the grated garlic and green onions. Cook for another 30 seconds before adding the pre-cooked jasmine rice. Stir to combine the rice with the other ingredients, then spread the rice mixture into an even layer and allow the rice to fry in the pan, undisturbed, for 3 minutes. This allows the rice to start to get a nice crisp to it. Give the rice a good stir from that point every 2 to 3 minutes for a total of 10 minutes.
  9. Add the ¼ cup soy sauce to the crisp rice, stir to evenly coat all the rice with the soy sauce. Allow the rice to fry for an additional 4 to 5 minutes or until the rice is nice and fried. You will garnish your fried rice with a sprinkle of the additional 2 tablespoons of fresh green onions if desired.
  10. Using a ¾ cup dry measuring cup, portion out the fried rice between 4 dinner plates. Add ¾ cup mixed vegetables and a ¾ to 1 cup portion of cooked chicken to each plate, keeping the fried rice, mixed vegetables, and chicken separated on each dinner plate. Garnish each serving with a small bowl of the YumYum sauce to dip the chicken.
Notes: Benihana Hibachi Steak Recipe, Heat non-stick skillet (if electric, set to 425°F). Add oil to heated skillet. Place steak and mushrooms in skillet. Sprinkle with lemon juice. Cook, …

Benihana Hibachi Chicken

Benihana Hibachi Chicken
This Hibachi Chicken Recipe takes less than 30 minutes to come together and tastes like you just ordered it from Benihana! Juicy, succulent chicken is seared in that fabulous roasted garlic butter then drizzled with oodles of magic mustard sauce! Simple, yet absolutely delicious!
Provided by: Lima
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Japanese
Number of ingredients: 18
  • 1 pound chicken breasts (diced)
  • 2 Tablespoon soy sauce
  • 2 Tablespoons hoisin sauce
  • 1 1/2 Tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 3 Tablespoons benihana garlic butter
  • 1 Tablespoon benihana garlic butter (if needed)
  • 3 zucchini (cut into strips)
  • 1 red onion (cut into strips)
  • 1 red pepper (cut into matchsticks)
  • 1 Tablespoon soy sauce
  • salt and pepper (to taste)
  • 1 cup soy sauce
  • 1/2 teaspoon Coleman's mustard powder
  • 1 teaspoon water
  • 2 Tablespoons sesame seed
  • 1/4 teaspoon garlic powder
  • 1/2 cup heavy cream
  • Calories: 235 kcal
  • Serving Size: 1 serving
How to cook:
  1. Magic Mustard Sauce
  2. Heat a skillet over medium high heat. Toast the sesame seeds until golden and lightly fragrant. Remove from heat.
  3. In a blender or food processor bowl add the water and mustard and mix. Add the toasted sesame seeds, soy sauce and garlic powder. Pulse until smooth - about 10 seconds.
  4. Add the heavy cream to a small saucepan. Heat on low heat until very warm but not boiling. Add the blended mixture and mix until completely combined and heated through. Set the sauce aside until ready to use. The sauce is best served warm.
  5. Benihana Hibachi Chicken
  6. Transfer the chicken, soy sauce, hoisin sauce, garlic and ginger in a bowl. Mix well. Set aside.
  7. Heat a heavy bottomed or cast iron skillet until smoking hot. Add the garlic butter. Sear the chicken on all sides until completely cooked through. Remove the chicken and set aside. If cooking vegetables, do not turn off the heat.
  8. Benihana Hibachi Vegetables
  9. In the same hot skillet, add the onions and zucchini and sear on each side. Add the red peppers and toss before removing from heat. Serve immediately.
Notes: Sushi & Japanese Steakhouse, At Benihana, our hooded Teppanyaki tables and robust make-up air continuously improve the air quality with fresh air circulating approximately 30 times per hour. …

Benihana Style Hibachi Seared Chicken

Benihana Style Hibachi Seared Chicken
The BEST Asian Low-Carb/Keto recipe for Benihana Style Hibachi Seared Chicken. Enjoy this delicious dish at only ~2.5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Provided by: LowCarbingAsian
Total time: 75 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Japanese
Number of ingredients: 13
  • 12 oz Chicken Thigh (Boneless and Skinless )
  • 1 tbsp Salt
  • 2 Cups Water
  • 1/8 tsp Black Pepper (to taste)
  • 1 Whole Green Squash
  • 2 tbsp Vegetable Oil
  • 1 tbsp Yellow/Brown Onion
  • 1/2 Inch Ginger
  • 3 1/2 tbsp Rice Vinegar (make sure you are using the no sugar added version)
  • 2 tbsp Soy Sauce
  • 1 tbsp Sweetener (monkfruit erythritol blend, sugar or sweetener of choice)
  • 1/4 tsp Lemon Zest
  • 1/4 tsp Lemon Juice
  • Calories: 506 kcal
  • Carbohydrate: 2 g
  • Protein: 30 g
  • Fat: 42 g
  • Saturated Fat: 19 g
  • Cholesterol: 167 mg
  • Sodium: 4637 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Gather all the ingredients.
  2. Add 2 cups of water and 1 tbsp salt into a large mixing bowl. Add chicken start brine process and brine for 1 hour. Note - you can skip this step if desired. Be careful not to over brine, otherwise it will come out too salty.
  3. While waiting for the chicken to brine, cut onions into smaller blocks and add to food processor.
  4. Use a peeler to de-skin ginger. Cut into smaller blocks and add to food processor.
  5. Zest lemon with a zester and add to food processor. Cut the same lemon in half and add 1/4 tsp lemon juice into the food processor.
  6. Add sweetener, soy sauce and rice vinegar into a food processor. Pulse until desired consistency is reached (we blend for about 20-30 seconds) and transfer to serving bowl.
  7. Cut squash into 1/4 x 1/4 cubes (easy was to do this is slice squash into 1/2 inch slices and then cut into 1/4th's). Sprinkle some salt and pepper and set aside.
  8. Once chicken brine is completed, dry with paper towel, cut into 1/2 x 1/2 blocks and sprinkle black pepper. Set aside. Note - if you opted to skip brine, make sure to add salt onto this step. Set aside.
  9. Add vegetable oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Once oil starts to lightly smoke (about 2-3 minutes), reduce heat to medium-high and carefully add chicken into cast iron pan (please note oil will splatter so take precaution). Cover and cook for 2-3 minutes until chicken is slightly browned.
  10. After 2-3 minutes, add squash, mix well and cook covered for another 1-2 minute until chicken is cooked through.
  11. Carefully transfer chicken and squash to a serving plate and serve with dipping ginger sauce.
Notes: Benihana Teriyaki Chicken Recipe: How To, Melt the butter for the rice into the same pan and add the minced garlic, and cook for around 30 seconds. Add the soy sauce and cooked rice. …
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